Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
=== Google News Alert for: Urban Chicken farmers ===
500 retired battery chickens in need of homes
Bristol Evening Post
Five hundred ex-battery farm hens are in need of retirement homes in the
city this weekend. ... She said that urban chicken-keeping is fun, easy and
cheap, ...
http://www.thisisbristol.co.uk/homepage/500-retired-battery-chickens-need-homes/article-1715654-detail/article.html
Towards Food Independence
Conducive Chronicle
Urban Chicken and Eggs – Think raising chickens and eating farm-fresh
eggs is only for those living in the country? Think again. ...
http://cchronicle.com/2010/01/towards-food-independence/
Managing a Family Chicken Flock~by Ken Churches
Pine Tree
Chickens are best maintained as a flock and are well suited for such
management. ... flock may be maintained on farms or small acreages near
urban areas. ...
http://thepinetree.net/index.php?module=announce&ANN_user_op=view&ANN_id=15494
=== Google Blogs Alert for: Urban Chicken farmers ===
Columbia Shelter Reacts to Urban Chicken Proposal - Show-Me Daily
And I don’t buy the argument that no one will adopt chickens. When urban
chickens are illegal, the shelter has to wait for someone from a farm to
take a stray chicken. But if city residents could keep chickens, there
would be many more ...
http://www.showmedaily.org/2010/01/columbia-shelter-reacts-to-urban-chicken-proposal.html
Show-Me Daily
http://www.showmedaily.org/
John Starnes’ Urban Farm: Florida Freeze Damage
By John A Starnes
Since cassavas regrow VERY rapidly in summer, and the part I eat is
underground I will begin cuttings them back and chop the waste into the
free range chicken scratch path that acts as a giant compost factory for
me. ... There is a decent chance of rain this weekend which could do a lot
for folks’ damaged and stressed plants following this very severe freeze. I
hope this post helps Florida urban farmers decide how to address damage to
their crops. John ...
http://johnstarnesurbanfarm.blogspot.com/2010/01/florida-freeze-damage.html
John Starnes’ Urban Farm
http://johnstarnesurbanfarm.blogspot.com/
The Housewife’s Redemption: If Life Gives You Chickens, Make ...
By Laura
I settled on a magazine called Urban Farm. The cover featured a gleaming
white bin opened to show off beautiful lettuces—and I am a sucker for
pretty lettuce, especially since I read about a lady here who lived in the
museum district ...
http://thehousewifesredemption.blogspot.com/2010/01/if-life-gives-you-chickens-make.html
The Housewife’s Redemption
http://thehousewifesredemption.blogspot.com/
Little Rock Urban Farming: Bouquet Making
By Christopher M. Hiryak
After a few years I decided fresh eggs were important so my roomate Jack
Gillean and I built a chicken mansion as some of our friends call it and
brought 4 laying hens and an unexpected rooster named Shadynasty to their
new home in Midtown ... After working at Heifer International, where I
first read the phrase sustainable agriculture, a brief carreer in sales and
six months of volunteering and working for Dunbar Urban Farm in Dowtown
Little Rock on Chester and 18th, ...
http://littlerockurbanfarming.blogspot.com/2010/01/bouquet-making.html
Little Rock Urban Farming
http://littlerockurbanfarming.blogspot.com/
The Artist, the Mom: Planning the urban homestead
By Angela Mobley
Chickens may have to wait if I am investing in more bees. Plus, when the
harvesting season begins, Chance often trades massage/Rolfing for produce
and eggs. This has been a big boon to our family, and those hard-working
farmers and now ...
http://theartistthemom.blogspot.com/2010/01/planning-urban-homestead.html
The Artist, the Mom
http://theartistthemom.blogspot.com/
=== Google Web Alert for: Urban Chicken farmers ===
Bishop - Feathers fly over chicken coops kept in city limits
At question was whether these urban chicken farms are in line with
Municipal Code Section 6.08.100. Nearly a dozen citizens addressed the
council asking ...
http://www.inyoregister.com/content/view/121372/1/
This once a day Google Alert is brought to you by Google...
Cherry Pecan Bran Muffins
# Jan 15th, 2010 Adventures in Baking Breads
# Breakfast/Brunch
Cherry Pecan Bran Muffin
Sometimes I think I would be perfectly happy in the kitchen making nothing but muffins all day long. Quick to prepare and endlessly adaptable, muffins are fun, easy, and delicious – and I believe everyone should learn to bake them.
If you’ve been reading about my kitchen adventures for any length of time, you already know that I tend to make a lot of whole grain muffins. While I do love sweet, cake-like muffins, I decided long ago that if I’m going to snack on something that tastes like dessert, I’d almost always rather go for an actual cupcake.
So while my muffins might not fall into the category of health food, I do try to find a nice balance between flavor, texture, and nutrition. These cherry pecan bran muffins are no exception. The muffins are packed with fiber but aren’t overly dense or heavy; the tart cherries and pecans lend a wonderful flavor, but also pack a nutritional punch. Tart cherries are filled with antioxidants, are a natural source of melatonin, and might help to ease the pain of arthritis, and when taken out of the pie, pecans are good for you as well.
Cherry Pecan Bran Muffin Crumb
I’ve been eating these muffins for breakfast with a side of Greek yogurt, but they also make a great mid-afternoon snack. You may substitute other dried fruits or nuts for the cherries and pecans, but I found this combination to be a delicious one.
Cherry Pecan Bran Muffins
1 1/2 cups wheat bran
1/2 cup boiling water
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1/3 cup canola oil
1/2 cup packed dark brown sugar
1 cup dried tart cherries, roughly chopped
1/2 cup chopped pecans
1. Preheat oven to 375 degrees. Prepare a 12-cup muffin tin with butter, nonstick baking spray, or paper liners.
2. In a medium bowl, stir together wheat bran and boiling water; set aside. In a large mixing bowl, whisk together flour, baking powder, and salt. When wheat bran has cooled, whisk in the egg, milk, oil, and brown sugar. Pour wet bran mixture into the flour mixture and stir with a large spoon until just combined. Fold in the chopped cherries and pecans.
3. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well). Bake in a preheated 375 degree oven for 18-22 minutes, or until the top of the muffin springs back lightly to your touch or a toothpick inserted in the center comes out clean. Check early and don’t let them over bake.
Nutrition Info per serving (one muffin): 252 calories; 11 grams fat; 37 grams total carbohydrate; 4 grams fiber; 15 grams sugars; 5 grams protein. Nutrition information is approximate – analyzed through NutritionData.com
Cherry Pecan Bran Muffin with Butter
Related Recipes:
* Whole Grain Sour Cream Apple Muffins
* Whole Wheat Pumpkin Muffins with Cranberries and Walnuts
* Peach and Banana Bran Muffins
* Whole Wheat Applesauce Spice Muffins
* Double Dark Chocolate Beet Muffins
* Whole Wheat and Oat Bran Banana Muffins
* Whole Wheat Orange Spice Muffins
Around the Web:
* Baby Bran Muffins from 101 Cookbooks
* Blueberry Oat Bran Muffins from Chocolate & Zucchini
* Basic Bran Muffins from Erin Cooks
* Sour Cream Bran Muffins from Smitten Kitchen
* Farmgirl Susan’s Basic Bran Muffins from Farmgirl Fare
http://pinchmysalt.com/2006/10/28/what-makes-these-dark-chocolate-muffins-special-beets-me/
[snipped]
My aunt boiled the beets, cut them in chunks, doused them with a healthy amount of vinegar, salt, and pepper and one of my least favorite vegetables was transformed into my favorite new side dish. I loved them!
Besides being tasty, preparing and eating them is fun! I love the way they bleed (I think they might be the perfect vegetable for halloween), and how everything they touch turns crimson (including your fingers and tongue). For some, this is a deterrent but the stains are temporary so why bother with the gloves! Get your fingers dirty, stick your tongues out at the table to compare colors, remember what it’s like to be a kid!
But perhaps the best reason to eat beets is that they are very good for you. According to WHFoods.com, beets contain compounds that help protect against heart disease, birth defects and colon cancer. They are high in fiber and despite their high sugar content, surprisingly low in calories.
Ok, now you know why I like beets but you’re probably still wondering why I would decided to combine them with chocolate and turn them into a muffin. Well I can’t exactly take all the credit for the idea. Once I realized that I no longer hate beets, I couldn’t wait to find some new recipes to try out. I started scouring the internet and was surprised to find numerous recipes for Chocolate Beet Cake. WHAT??? I certainly wasn’t expecting that. But the recipes are everywhere. Then I made another discovery. One of my favorite food blogs, La Tartine Gourmande, also featured a Chocolate and Beet recipe. I decided that if Bea thinks it’s a good combination, then it probably is!
Instead of trying one of the cake or brownie recipes, I decided to modify one of my muffin recipes to create something sweet and chocolately that can be eaten with a little less guilt. I was hoping that the addition of beet puree would act much like the applesauce or banana that I like to use in my muffin recipes, replacing some of the fat and keeping the muffins moist. It worked!
chocolate-beet-muffin-broken.jpg
I used a bittersweet chocolate in these muffins both for the health benefits and because I thought the dark earthy-tasting chocolate would be the best compliment for the beets. I think it worked really well because these muffins don’t really taste like beets at all and unless you tell, no one would guess it!
Now I wouldn’t go so far as to call these muffins “healthy.” But they taste great and are considerably better for you than a standard chocolate chip muffin and much, much better for you than a big slice of dark chocolate cake! But I’m including the nutrition data this time so you can decide for yourself.
Double Dark Chocolate Beet Muffins
1 C. whole wheat flour
1 C. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 C. Ghirardelli bittersweet chocolate chips
1/2 C. chopped pecans or walnuts
1/4 C. butter
2/3 C. Ghirardelli bittersweet chocolate chips
3/4 C. packed brown sugar
2 eggs, lightly beaten
1 C. beet puree*
2/3 C. buttermilk
1 t. vanilla extract
1. Preheat oven to 375 degrees.
2. Grease a 12-cup muffin tin or line it with paper cups; set aside.
3. In a large bowl, whisk together first 5 ingredients until well combined. Stir in the half cup chocolate chips and nuts; set aside.
4. In a small saucepan, melt the other 2/3 cup chocolate chips and butter over very low heat. Stir to combine and set aside to cool until lukewarm.
5. In a medium bowl, whisk together eggs, brown sugar, beet puree, buttermilk, vanilla and melted chocolate.
6. Pour the chocolate mixture into the dry ingredients and stir with a wooden spoon until just combined. Don’t overmix.
7. Immediately spoon batter into 12 well-greased or paper-lined muffin cups. Batter should completely fill the cups.
8. Place muffin pan in a preheated 375 oven and bake for 18-20 minutes. Muffins are done when they spring back when touched lightly in the center (or when a toothpick inserted in the center of a muffin comes out clean). Don’t overbake!
9. Cool muffins for 10 minutes in pan then remove them to a wire rack to cool completely.
10. Enjoy!
*Canned beets may be used in this recipe but I strongly suggest using fresh ones if possible. To prepare beets: Cut off the greens leaving about one inch attached. Don’t cut anything off the root end. Gently scrub the beets being careful not to cut the skin. In a medium saucepan, cover beets with water, bring to a gentle boil and cook, covered, 30-45 minutes until tender. Drain and let sit until cool enough to handle. The tops should pull off easily or they can be cut off. The skins will slip right off. Puree beets with a little bit of the cooking liquid in a food processor until they are the consistency of applesauce.
but ended up with 2 Back to Eden books instead.<<<
Back to Eden is the only herb book you will need to work with.
It is the foundation of many of the so called ‘new herb books, years ago, one of the most noted herbal writers was turning out new herb books and folks were buying like crazy, made his name for him............they were re- written “Back to Eden”.
I have used it for many years, the cures will work, LOL, OK, so I don’t use all he says will work.
There should also be a recipe section in it.
Your canning pot, if not chipped is also useful in making cheese, large enough to make a big batch and do the stirring and other steps required.
Happy New Year.
how to grow Luffa<<<
Plant up a pot with several seeds/plants in it and grow in a sunny window, makes a fun house plant, will flower every morning at the same time and I strung macrame cord all over the ceiling, so had a green leaf ceiling for the summer.
No, I didn’t get any sponges, but simply enjoyed the plant.
30 or more years ago, I did process some of the sponges, and there are still a couple around here, amazing how they last.
When I first heard of it, it was known [ or a variety was] as the Chinese Okra and was eaten that way when very young.
Interesting page:
#
Luffa, Sponge Gourd, Chinese Okra
Chinese okra, Luffa acutangula, is a food crop that is grown for its immature fruit. Luffa cylindrica, sponge gourd, is grown principally for sponge ...
www.rain.org/greennet/docs/exoticveggies/html/luffa.htm - Cached - Similar
#
Chinese Okra « asianaisle.com
Jan 29, 2009 ... Cooked, Chinese okra has a mild taste similar to zucchini. It holds sauces (e.g., oyster, black bean) well, and can be used in a stir-fry or ...
asianaisle.com/2009/01/29/chinese-okra-sin-qua/ - Cached - Similar
1. New Orleans Shrimp Creole - 15 net carbs
Posted by: “mary-beth
* Exported from MasterCook *
New Orleans Shrimp Creole - 15 net carbs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1/4 cup dry white wine
1 cup diced onions
1/2 cup diced celery
1 1/2 cups diced red pepper
1/2 cup diced green pepper
2 cloves garlic, minced
1 cup sliced okra
4 cups crushed canned tomatoes
1 tablespoon no-added-salt tomato paste
1 cup fat-free chicken broth - reduced-sodium chicken broth
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon celery seed
2 bay leaves
1 pound large shrimp - peeled and deveined
In a large stockpot, heat white wine over medium heat until it boils slightly.
Add the onions, celery, red and green pepper, and garlic and saute for 10 minutes.
Add the okra, tomatoes, tomato paste, broth, cayenne pepper, paprika, celery seed, and bay leaves.
Bring to a boil. Lower the heat and simmer for 45 minutes.
Add shrimp and cook for 5-6 minutes more until shrimp turn pink. Season with pepper and salt. Serve in bowls with cooked rice if desired. Serving (1 cup):
Calories: 161, Fat: 1 g, Cholesterol: 107 mg, Sodium: 607 mg, Carbohydrate: 21 g, Dietary Fiber: 6 g, Sugars: 12 g, Protein: 16 g.
Source:
“”The Complete Diabetes Prevention Plan””
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Per Serving (excluding unknown items): 27 Calories; trace Fat (7.6% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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2. Fish Fillets in Red Pepper Sauce - 9 carbs
Posted by: “mary-beth
* Exported from MasterCook *
Fish Fillets in Red Pepper Sauce - 9 carbs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup coarsely chopped onion
1 clove minced garlic
2 teaspoons olive oil
2 large red bell peppers - cored, seeded, and coarsely chopped
1 teaspoon ground coriander
1/8 (1/8) teaspoon crushed red pepper flakes
4 4-ounce fish fillets such as scrod, cod, white fish, haddock, or orange roughy
1/2 teaspoon salt
1 lime - cut in wedges
In a large non-stick skillet, saute the onion and garlic in oil until tender, about 5 minutes. Add the red peppers, coriander, and pepper flakes; saute 1 minute.
Cover and cook over low heat until the peppers are very tender, about 8 minutes. Transfer the mixture to a food processor or blender; blend until smooth.
Stir in 1/4 teaspoon of the salt. Sprinkle the fish with the remaining 1/4 teaspoon salt and place in the same skillet.
Spoon the puree over the fish; cover and simmer until the fish is opaque, about 8 minutes
.
Serve the fish topped with the pepper puree and with lime wedges.
Calories: 151, Fat: 3 g, Cholesterol: 49 mg, Sodium: 355 mg, Carbohydrate: 9 g.
Source:
“”The Complete Diabetes Prevention Plan””
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Per Serving (excluding unknown items): 22 Calories; 2g Fat (90.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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3.
Posted by: “mary-beth
* Exported from MasterCook *
Enchilada Chicken Soup Recipe - 13 Net Carbs
Recipe By :Cristin Fischer ~ Photo by: Taste of Home
Serving Size : 7 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 (11 oz) can condensed fiesta nacho cheese soup, undiluted
1 (10-3/4 oz) can condensed cream of chicken soup, undiluted
2 2/3 cups milk
1 (10 oz) can chunk white chicken, drained
1 (10 oz) can enchilada sauce
1 package enchilada seasoning mix
1 can chopped tomatoes
1/2 cup masa harina
1 cup cheddar cheese
sour cream, to taste
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies.
Cook until heated through. Add cheese to melt. Serve with sour cream.
1 serving (1 cup) equals 207 calories, 10 g fat, 41 mg cholesterol, 992 mg sodium, 15 g carbohydrate, 2 g fiber, 14 g protein.
Source:
“Taste of Home”
S(Internet Address):
“ “
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Per Serving (excluding unknown items): 206 Calories; 13g Fat (57.4% calories from fat); 9g Protein; 14g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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4a. Crockpot Chicken and Stuffing
Posted by: “mary-beth
* Exported from MasterCook *
Crockpot Chicken and Stuffing
Recipe By :by: RANCHO*RELAXO
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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6 whole boneless skinless chicken breasts
1 box stove top stuffing mix
1 can 98% fat-free cream of mushroom soup (or any cream soup)
1/2 cup water or chicken bouillon
Spray a 3 ½ quart crockpot with cooking spray. Add chicken breasts.
Combine stuffing, soup, and liquid. Spread over chicken.
Cook on low 6-8 hours.
Calories: 246.0; Total Fat: 3.6 g; Cholesterol: 58.4 mg; Sodium: 761.2 mg; Carbs: 25.5 g; Fiber: 1.2 g; Protein: 25.9 g.
Source:
“SparkPeople”
S(Internet Address):
“ “
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Per Serving (excluding unknown items): 260 Calories; 3g Fat (10.8% calories from fat); 54g Protein; 0g Carbohydrate; 0g Dietary Fiber; 137mg Cholesterol; 153mg Sodium. Exchanges: 7 1/2 Lean Meat.
Nutr. Assoc. : 0 0 0 0
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5. El Dorado Casserole - 7 net carbs
Posted by: “mary-beth
* Exported from MasterCook *
El Dorado Casserole - 7 net carbs
Recipe By :?
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 pounds ground beef
1/2 cup chopped onion
1/2 teaspoon garlic powder
8 ounces tomato paste
8 ounces sour cream
1 cup cottage cheese
16 ounces shredded Monterey jack cheese
1 can chopped green chiles
1/2 cup salsa
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.
Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly.
Pour mixture into a greased 2 1/2 quart casserole. Cover with remaining cheese.
Bake at 350F for 30 minutes.
609 Calories; 8 g Protein; 42 g Fat; 9g Carb; 2 g Fiber; 487 mg Calcium; 4 mg Iron; 695 mg Sodium; 764 mg; Potassium; 156 mg Cholesterol.
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Per Serving (excluding unknown items): 5472 Calories; 432g Fat (71.0% calories from fat); 312g Protein; 85g Carbohydrate; 13g Dietary Fiber; 1295mg Cholesterol; 6448mg Sodium. Exchanges: 0 Grain(Starch); 41 1/2 Lean Meat; 12 Vegetable; 1/2 Non-Fat Milk; 64 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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6. Corn Pudding Recipe
Posted by: “mary-beth
* Exported from MasterCook *
Corn Pudding Recipe
Recipe By :Lauren Fay-Neri
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 (8 oz) cup sour cream
1 (8-1/2 oz) package corn bread mix
1/2 cup milk
1 can whole kernel corn, drained
1 (14-3/4 oz) can cream-style corn
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned. Yield: 8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 435 calories, 22 g fat (12 g saturated fat), 112 mg cholesterol, 700 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.
Source:
“Taste of Home April/May 2006, p35”
S(Internet Address):
“”
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Per Serving (excluding unknown items): 138 Calories; 8g Fat (50.0% calories from fat); 3g Protein; 15g Carbohydrate; 0g Dietary Fiber; 68mg Cholesterol; 40mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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7a. Chicken Ole
Posted by: “mary-beth
* Exported from MasterCook *
Chicken Ole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound boneless skinless chicken breast
cut into bite-size pieces
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion - sliced and separated into rings
1 (14 1/2 oz) can Mexican-style stewed tomatoes
1 cup frozen (thawed) whole kernel corn
1/4 cup chopped fresh cilantro or sliced scallions
Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.
Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several mixture, until nicely browned.
Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture come to a boil. Reduce the heat to low, cover, and cook for 10 minutes.
Add the corn and cook covered for 5 minutes more. Serve hot, topping each serving with a sprinkling of the cilantro or scallions. Serve over brown rice.
Calories: 231, Carbohydrate: 18 g, Cholesterol: 65 mg, Fat: 5.2 g, Saturated Fat: 0.9 g, Fiber: 3.2 g, Protein: 29 g, Sodium: 403 mg, Calcium: 38 mg.
Source:
“”The Complete Diabetes Prevention Plan””
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Per Serving (excluding unknown items): 186 Calories; 5g Fat (24.9% calories from fat); 27g Protein; 6g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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8a. Pizza Dip
Posted by: “Lynnda”
Pizza Dip
2 cups tomato sauce
1 cup ricotta
Diced mozzarella
diced pepper
basil
Olive oil
Simmer the tomato sauce in a small ovenproof skillet. Add the ricotta in dollops and warm through. Top with diced mozzarella and pepperoni, then bake at 350 until bubbling. Garnish with basil and olive oil and serve with bread sticks.
Source: Unknown
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10. Creamed Green Cabbage
Posted by: “Lynnda”
Creamed Green Cabbage
Coarse salt and ground pepper
1 small head green cabbage, about 2 1/2 lbs., cored and shredded, 10 cups
3 T. unsalted butter
1/4 cup flour
2 cups warm whole milk
1/4 cup plus 1 T. finely grated Pecorino Romano cheese
1 T. finely grated lemon zest from 2 lemons
Preheat oven to 350. Bring 1 inch salted water to a boil in Dutch oven or large pot. Add cabbage. Cover and steam, stirring occasionally, until tender, about 5 minutes. Drain and let cool slightly. Squeeze out excess water using a kitchen towel. Melt butter in medium pan. over medium heat. Stir in flour and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper. Spoon mixture into a shallow 6 cup casserole dish. Sprinkle with remaining tablespoon cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.
162 calories per serving
Source: Martha Stewart
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11. Crock-pot Tamale Pie
Posted by: “mary-beth
* Exported from MasterCook *
Crock-pot Tamale Pie
Recipe By :STAYATHOME_JEN
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup cornmeal
1 1/2 cups milk
1 egg, beaten
1 pound extra lean ground beef, browned
1 envelope chili seasoning mix
1 (15 oz) can diced tomatoes
1 (15 oz) can corn, drained
1 cup shredded cheddar cheese
Brown ground beef and drain any fat off.
Place everything except the cheese in the crockpot and mix together well.
Cover and cook on high for 1 hour and then turn heat to low for 3 hours.
Add cheese and cook another 5 min. or until cheese is melted.
Calories: 258.1; Fat: 13.7 g; Cholesterol: 73.0 mg; Sodium: 361.5 mg; Carbs: 18.0 g; Fiber: 1.7 g; Protein: 15.8 g.
Source:
“SparkPeople”
S(Internet Address):
“ “
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Per Serving (excluding unknown items): 145 Calories; 7g Fat (40.5% calories from fat); 7g Protein; 15g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 115mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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12. Creamy Tomato Crockpot Italian Chicken (uses spinach)
Posted by: “mary-beth
* Exported from MasterCook *
Creamy Tomato Crockpot Italian Chicken (uses spinach)
Recipe By :TIFANIEMARIE
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 package mushrooms, rinsed
1 (6 oz) bag spinach, rinsed
3 chicken breasts cubed (or whole)
2 cans stewed tomatoes
4 ounces 1/3 fat cream cheese cubed
4 ounces fat free cream cheese cubed
1 can tomato paste
1 (6 oz) package slow cooker Italian chicken seasoning
Place mushrooms in bottom of crockpot. Place spinach on top of mushrooms.
Place cubed (or whole) chicken on top of spinach.
Cut cream cheese into cubes and palce on top of chicken.
Mix tomatoes, tomato paste and italian seasoning together in a separate bowl, then cover all ingredients with the mixture.
Cook for 4 hours on high or 6-8 hours on low. In about an hour and a half, stir.
Calories: 308.7; Fat: 7.3 g; Cholesterol: 99.9 mg; Sodium: 914.2 mg; Carbs: 18.7 g; Fiber: 4.7 g; Protein: 42.3 g.
Source:
“SparkPeople”
S(Internet Address):
“ “
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Per Serving (excluding unknown items): 250 Calories; 1g Fat (4.3% calories from fat); 10g Protein; 60g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 1168mg Sodium. Exchanges: 11 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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13. Cranberry-crunch Chicken Salad
Posted by: “mary-beth
[I do not know if it meant to use 4 cups of rice or only 2 cups, or was one intended to be white or brown rice? granny]
* Exported from MasterCook *
Cranberry-crunch Chicken Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 cups diced roasted chicken or turkey
2 cups cooked wild rice
2 cups cooked wild rice
2 cups peeled chopped Granny Smith apples
1 cup thinly sliced celery
1/2 cup dried sweetened cranberries
1/2 cup chopped walnuts or toasted pecans
1 cup nonfat or light mayonnaise
Place the chicken or turkey, wild rice, apples, celery, cranberries, and nuts in a large bowl and toss to mix well.
Add the mayonnaise and toss to mix well, adding a little more mayonnaise if the mixture seems too dry.
Cover the salad and refrigerate for at least 2 hours before serving.
Serve over a bed of fresh salad greens or mound each serving into the center of a cantaloupe half if desired. 1-1/2 cup serving.
Calories: 286, Carbohydrate: 24 g, Cholesterol: 60 mg, Fat: 8.8 g, Saturated Fat: 1.1 g, Fiber: 2.8 g, Protein: 27 g, Sodium: 351 mg, Calcium: 29 mg.
Source:
“”The Complete Diabetes Prevention Plan””
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Per Serving (excluding unknown items): 110 Calories; trace Fat (2.9% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Grain(Starch).
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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14a. Chicken and Broccoli Casserole
Posted by: “mary-beth
* Exported from MasterCook *
Chicken and Broccoli Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 (10-3/4 oz) can low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Place stuffing mix and melted margarine in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients. Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
Bake at 425 degrees F20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Calories: 257, Fat: 9 g, Cholesterol: 45 mg, Sodium: 795 mg, Protein: 18 g, Carbohydrate: 26 g.
Source:
“1,001 Delicious Recipes for People with Diabetes”
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Per Serving (excluding unknown items): 1 Calories; trace Fat (4.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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15. Chewy Peanut Butter Macaroons
Posted by: “mary-beth
* Exported from MasterCook *
Chewy Peanut Butter Macaroons
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
14 ounces sweetened condensed milk
1/2 cup creamy peanut butter
3 cups coconut flakes
Combine all ingredients.
Drop by rounded teaspoonfuls onto lightly greased cookie sheets.
Bake at 325° for 12 to 15 minutes. Cool.
Store in airtight container up to 3 weeks or freeze up to 3 months.
Source:
“Dessert du Jour”
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Per Serving (excluding unknown items): 2325 Calories; 106g Fat (39.8% calories from fat); 39g Protein; 322g Carbohydrate; 10g Dietary Fiber; 135mg Cholesterol; 1072mg Sodium. Exchanges: 7 Fruit; 21 1/2 Fat; 14 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0
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16a. Broiled Tomatoes Parmesan
Posted by: “mary-beth
* Exported from MasterCook *
Broiled Tomatoes Parmesan
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 medium ripe tomatoes (12 to 14 ounces total)
1 clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs
1 tablespoon freshly grated Parmesan cheese (preferably imported)
Cut tomatoes in half crosswise. Gently squeeze out and discard seeds. Place tomatoes cut side up on a broiler pan prepared with non-stick pan spray.
Combine garlic, oil, basil, and pepper in a small bowl. Brush evenly over cut surfaces of tomatoes. Broil 6 inches from heat source until hot, about 5 minutes.
While tomatoes are broiling, combine crumbs and cheese in a small bowl; sprinkle evenly over tops of the hot tomatoes.
Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately. Serving: 1/2 tomato.
Calories: 60, Fat: 3 g, Cholesterol: 1 mg, Sodium: 62 mg,Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 2 g.
Source:
“The New Family Cookbook for People with Diabetes”
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Per Serving (excluding unknown items): 20 Calories; 2g Fat (98.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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16b. Broiled Tomatoes Parmesan
Posted by: “mary-beth
* Exported from MasterCook *
Broiled Tomatoes Parmesan
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 medium ripe tomatoes (12 to 14 ounces total)
1 clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs
1 tablespoon freshly grated Parmesan cheese (preferably imported)
Cut tomatoes in half crosswise. Gently squeeze out and discard seeds. Place tomatoes cut side up on a broiler pan prepared with non-stick pan spray.
Combine garlic, oil, basil, and pepper in a small bowl. Brush evenly over cut surfaces of tomatoes. Broil 6 inches from heat source until hot, about 5 minutes.
While tomatoes are broiling, combine crumbs and cheese in a small bowl; sprinkle evenly over tops of the hot tomatoes.
Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately. Serving: 1/2 tomato.
Calories: 60, Fat: 3 g, Cholesterol: 1 mg, Sodium: 62 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 2 g.
Source:
“The New Family Cookbook for People with Diabetes”
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Per Serving (excluding unknown items): 20 Calories; 2g Fat (98.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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17a. Broccoli and Cheese Soup
Posted by: “mary-beth
* Exported from MasterCook *
Broccoli and Cheese Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup chopped onion
2 cloves minced garlic
3 cups fat-free, less-sodium chicken broth
1 (16-oz) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese - cubed (like Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat.
Add onion and garlic; saute 3 minutes or until tender.
Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add to broccoli mixture.
Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
Calories: 203; Fat: 6.3g; Protein: 15.6g; Carbohydrate: 21.7g; Fiber: 2.9g; Cholesterol: 24mg; Iron: 1.2mg; Sodium: 897mg; Calcium: 385mg.
Source:
“Cooking Light, JANUARY 2002”
S(Internet Address):
“”
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Per Serving (excluding unknown items): 58 Calories; trace Fat (4.6% calories from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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18. Blt Salad
Posted by: “mary-beth
* Exported from MasterCook *
Blt Salad
Recipe By :by: FAITH1
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 cup tomatoes
2 cups Romaine lettuce
2 pieces bacon crumbled
3 ounces partly skimmed cheddar cheese
2 tbsp kraft free ranch dressing
Calories: 326.8; Fat: 20.8 g; Cholesterol: 36.5 mg; Sodium: 974.5 mg; Carbs: 12.5 g; Fiber: 4.0 g; Fiber: 4.0 g; Protein: 23.4 g.
Source:
“SparkPeople”
S(Internet Address):
“”
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Per Serving (excluding unknown items): 35 Calories; 1g Fat (11.0% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 1 1/2 Vegetable.
Nutr. Assoc. : 0 0 0 0 0
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19a. Beef Ragout
Posted by: “mary-beth
* Exported from MasterCook *
Beef Ragout
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 tablespoon margarine
2 pounds round steak or other lean beef - cut in 3/4-inch cubes
2 cups chopped onion
5 cloves minced garlic
2 tablespoons chopped fresh parsley or 2 tsp dried parsley
1 tablespoon grated orange zest
1 tablespoon chopped fresh rosemary or 1 tsp dried rosemary
2 bay leaves
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups sliced fresh mushrooms
1 cup sliced green bell pepper
Heat margarine in a large non-stick skillet. Brown beef cubes on all sides over high heat; transfer to a large pot or Dutch oven.
Lower the heat under the skillet and add the onion and garlic; stir and cook about 5 minutes. Transfer to the large pot.
Add 1/2 cup water, the parsley, orange zest, rosemary, bay leaves, cinnamon, and salt to the large pot.
Cover and simmer 1-1/2 hours, or until the meat is tender. Add water if the mixture becomes dry. Remove the bay leaves.
Add the mushrooms and green pepper, stir, cover, and cook about 5 minutes more. Serving: about 3/4 cup.
Calories: 203, Fat: 7 g, Cholesterol: 66 g, Sodium: 230 mg, Carbohydrate: 8 g.
Source:
“The New Family Cookbook for People with Diabetes”
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Per Serving (excluding unknown items): 48 Calories; 2g Fat (36.9% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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20. P.f. Chang’s Stir-fried Spicy Eggplant
Posted by: “mary-beth
* Exported from MasterCook *
P.f. Chang’s Stir-fried Spicy Eggplant
Recipe By :Submitted by Kamela Rubio-Raffin
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound eggplant - peeled and cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
canola oil for deep-frying
Spicy Sauce
2 tablespoons vegetarian oyster sauce (or substitute oyster sauce)
2 tablespoons lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil
Combine all Spicy Sauce ingredients and mix well.
In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce.
Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds.
Stir in cornstarch paste a little at a time until desired consistency. Serve immediately. Serves 1 as entrée, 2 as a side.
Source:
“recipegoldmine (Source: “P.F. Chang’s website”)”
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Per Serving (excluding unknown items): 75 Calories; 2g Fat (26.2% calories from fat); trace Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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21a. Mexican Hot Chocolate
Posted by: “Lynnda”
Mexican Hot Chocolate
6 cups milk
1/2 cup sugar
3 oz. unsweetened chocolate, chopped
1 t. ground cinnamon
2 eggs, lightly beaten
2 t. vanilla
Whipped cream
In large pan, mix 1 cup of the milk, sugar, chocolate and cinnamon. Cook and stir over medium heat until mixture thickens and is just bubbly. Gradually stir in remaining milk. Cook and stir until milk is very hot and start to steam. Do not boil. Gradually stir 1 cup of the hot milk mixture into eggs, then add egg mixture to mixture in the pan. Cook and stir 2 minutes over low heat. Remove form heat and stir in vanilla. Pour hot chocolate into mugs and top with a spoonful of whipped cream. Makes 6 servings
Source: Holiday Menus
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22. Mushroom Flatbread
Posted by: “Lynnda”
Mushroom Flatbread
1 head garlic
2 t. olive oil, divided
1 prepared thin crust pizza shell (9 inches)
1 can mushrooms broiled in butter, 5 oz
3/4 cup shredded provolone cheese
Snipped flat leaf parsley
Preheat oven to 425. With sharp knife, cut off top 1/2 inch of garlic. Leaving garlic whole, remove any loose papery outer layers. Place garlic, cut end up in a custard cup. Drizzle with 1 t. oil. Cover with foil and bake for 25 to 35 minutes or until garlic feels soft when pressed. When cool enough to handle, squeeze out garlic pulp from individual cloves into a small bowl. If desired, cover, and chill garlic pulp for up to 3 days. Spread garlic pulp over prepared crust. Arrange mushrooms over top. Drizzle with remaining oil and sprinkle with cheese and parsley. Bake for 10 to 12 minutes. Cut into wedges before serving. Serve at once.
Source: Celebrate!
[Non-text portions of this message have been removed]
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23. Creole Garlic Bread
Posted by: “Lynnda”
Creole Garlic Bread
1/2 cup butter, softened
2 T. chopped fresh chives
1 1/2 t. Creole seasoning
1 t. granulated garlic
1/2 t. crushed red pepper flakes, optional
1 loaf French bread, slice din half lengthwise, 1 lb.
Preheat oven to 375. In small bowl, mix butter, chives, Creole seasoning, garlic and red pepper. Stir to mix well. Spread both halves of bread with butter mixture; place bread on baking sheet and bake for 12 to 15 minute or until bread is lightly browned. Makes 8 to 10 servings
Source: Celebrate!
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24. Cool Ranch Carrots
Posted by: “ny14467”
Cool Ranch Carrots
1/4 Cup Light Brown Sugar
2 Cups Baby Carrots
1/4 Cup Butter
1 packet (1 oz) Ranch Salad Dressing Seasoning Mix
Melt Butter and sugar in large skillet. Add carrots and seasoning mix; stir well. Cook over medium heat until carrots are tender, about 8 minutes.
To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
Italian Pasta And Bean Soup Mix in a Jar
Posted by: “~*Piper*~”
Italian Pasta And Bean Soup Mix in a Jar
1/2 cup dried pinto beans
1/2 cup dried pink beans
1/2 cup dried kidney beans
1 cup small egg pasta bows
1 tablespoon dried parsley
1 tablespoon instant chicken broth, granules
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried minced garlic
1/4 teaspoon crushed red pepper
Place beans into a 3 1/2 cup jar (layer or mix together) with a tight-fitting lid.
Place pasta in a ziplock baggie and place on top of the beans.
Mix remaining ingredients in a small bowl and place in a small ziplock baggie.
Include the following recipe:
Italian Pasta and Bean Soup Mix
Remove pasta and seasoning packets. Rinse beans. Cover with water and soak overnight. Rinse and place in a 5-quart Dutch oven with 8 cups water, 1 can
(28-ounces) crushed tomatoes, seasoning packet and 1 cup each of coarsely chopped carrot, celery and onion.
Bring to a boil, reduce heat to low, cover and simmer for 2 hours or until beans are tender-firm. Uncover, increase heat to medium-low and boil gently for 35 minutes, stirring until soup has thickened slightly. Stir in pasta, increase heat to medium and cook 10 minutes longer or until pasta is tender.
To visit your group on the web, go to:
http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
http://www.naturalnews.com/027944_red_tea_cancer.html
Red Tea or Rooibos Fights Liver Damage, Prevents Cancer and Treats Colic
Friday, January 15, 2010 by: Melanie Grimes, citizen journalist
(NaturalNews) The herbal tea known as red tea has found its way to health food and specialty food stores recently, but few know much about the source or the health benefits of this plant. Red tea comes from a South African plant called Aspalanthus linearis, and is also known as Redbush, or Kaffree, Rooibus, and Honeybush. Rooibus is not a true tea, in that it doesn’t come from the same plant family as black tea, the Camellia sinensis plant, but research has confirmed many health benefits from this tea, including cancer prevention, and as a treatment for nervous tension, allergic dermatitis, and indigestion.
Red tea contains anti-oxidants in the form of polyphenols. It has the same health benefits as green tea, in this regard. Rooibus also contains calcium, magnesium, zinc, and potassium, as does black tea. Rooibus has similar health generating nutrients as the other red foods, such as cherries, red grapes, acai berries, and pomegranates.
Rooibus tea grows as a bush and has been used for tea by locals for a long time. The tea is made from the stems and leaves of the plants. Folk medicine uses include treatment of malignancies and various types of inflammation. In 1968, its use was documented in treating colic in infants. Studies conducted in 2000 and in 2003 in South Africa showed that red tea can protect the liver from mutagenic action that causes cancer, as well as other oxidative damage.
One concern about drinking red tea is that the tea is not standardized, which means that one plant may not contain as many health-giving ingredients as another. Because rooibus is known to have an effect on the cytochrome P450 enzymes, those taking drugs with a similar action may want to avoid this tea. Other concerns are for those who are allergic to the Leguminosae family of plants. Women who are breastfeeding or pregnant may want to avoid drinking red tea as well and stick to drinking other non-caffeinated beverages. Otherwise, rooibus is a good tasting alternative to green or black tea that has many health benefits and can be enjoyed by all as a tasty and nutritious beverage.
http://www.advanced-antioxidant.com...
http://www.ncbi.nlm.nih.gov/pubmed/...
http://pubs.acs.org/doi/abs/10.1021...
http://www.ncbi.nlm.nih.gov/pubmed/...
2. Famous Back Eddy House Pickles
Posted by: “KittyHawk”
Famous Back Eddy House Pickles
These pickles always disappear fast. But no need to worry: this is a
supremely adaptable and generous pickle. You can add more vegetables to
the container as the supply dwindles, using the same ones as the
original batch or adding different ones. You can also freshen and
expand the syrup as needed. To do so, simply combine vinegar and brown
sugar in the same proportions as the recipe, bring them to a boil, add
spices in the same proportions, and simmer for five minutes. When the
syrup is cool, add it to the container.
These pickles are fantastic as low fat, high flavor, crunch imbued
appetizers, so serve your guests a plate of them instead of the standard
cheese and crackers.
2 lb pickling cucumbers (less than 5 inches long)
3 Tbsp kosher OR other coarse salt
3 Tbsp vegetable oil
5 cloves garlic, peeled and bruised
1 lb carrots, peeled and cut on the diagonal into 1/4 inch slices
1 red bell pepper, cut into 1/2 inch pieces
1 green bell pepper, cut into 1/2 inch pieces
2 medium onions, peeled and thinly sliced (about 2 cups)
4 cups cider vinegar
2 1/4 cups packed brown sugar
1 tsp fennel seeds
1 tsp ground cloves
2 bay leaves
1 Tbsp yellow mustard seeds
2 Tbsp prepared Dijon mustard
2 tsp whole allspice berries, cracked
2 tsp coriander seeds, toasted and cracked
Trim and discard blossom ends of cucumbers, then cut cucumbers into
rounds about 1/4 to 3/8 inch thick.
In a medium nonreactive bowl, combine cucumbers and salt and toss to
coat. Cover with ice cubes or crushed ice and let stand in refrigerator
1 to 2 hours.
Drain cucumbers, rinse well, then drain again. In a medium saute pan,
combine oil, garlic, carrots, bell peppers and onions and cook over
medium heat, stirring occasionally to prevent browning, until carrots
“sweat” and soften a bit, 5 to 10 minutes. Remove from heat and
combine with cucumbers.
In a nonreactive pan, combine vinegar, brown sugar and all spices. Bring
to a boil over medium high heat, stirring to dissolve sugar. Continue to
boil 5 minutes to flavor syrup with spices. Pour boiling syrup over
vegetables, allow to cool to room temperature, and then
cover and refrigerate. This pickle will keep, covered and refrigerated,
1 month.
Makes about 12 cups
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3. All American Barbecue Sauce
Posted by: “KittyHawk”
All American Barbecue Sauce
10 lb firm ripe tomatoes, cored, peeled, and chopped
2 large onions, finely chopped
3 garlic cloves, minced
1 Tbsp crushed red pepper
1 Tbsp celery seed
1 1/2 cups brown sugar
1 Tbsp dry mustard
2 tsp salt
1 1/2 tsp mace
1 tsp ginger
1 tsp cinnamon
1 cup vinegar, 5% acidity
1/3 cup lemon juice
Prepare jars and closures according to manufacturer’s instructions.
Combine tomatoes, onions, garlic, red pepper and celery seed in a large
sauce pot. Simmer, covered, until vegetables are soft, about 30
minutes. Press tomato mixture through a fine sieve or food mill;
discard seeds.
Return tomato mixture to the sauce pot and add the remaining
ingredients. Cook over low heat until mixture thickens, about 30
minutes. As mixture thickens, stir frequently to prevent sticking.
Carefully ladle hot sauce into hot jars, leaving 1/4 inch headspace.
Process half pint or pint jars for 20 minutes in a boiling water bath.
Adjust time according to your altitude.
Makes about 6 half pints or 3 pint
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4. Apple And Prune Chutney
Posted by: “KittyHawk”
Apple And Prune Chutney
1 1/2 lb apples, peeled, cored, and chopped
2 3/4 lb prunes, washed, chopped, stones removed
1 lb onions, peeled, chopped
2 cups sultanas
2 cups apple cider vinegar (5%)
2 2/3 cups soft brown sugar, packed firmly
1 Tbsp salt
1 tsp ground allspice
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cayenne pepper
1/4 tsp ground cloves
2 tsp mustard seed
Bring all the ingredients to the boil in a fairly large pan. Reduce the
heat. Cover and simmer for approximately 2 hours.
When the mixture is thick enough, pour the chutney into prepared jars
leaving a 1/2” headspace. Check for air bubbles. Adjust headspace if
needed by adding more chutney. Process in a boiling water bath for 15
minutes. Adjust time according to your altitude.
Makes about 6 half pints
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5a. Apple Chow Chow
Posted by: “KittyHawk”
Recipe sounds interesting but sorry it did not state how many cups or
jars you get out of the recipe.
Apple Chow Chow
4 tart apples, peeled, cored and chopped
4 cups finely chopped celery
4 cups finely chopped carrots
2 green peppers, chopped fine
2 red peppers, chopped fine
2 cups sugar
2 cups vinegar (5%)
1 tsp celery seed
Combine celery and carrots and cook until almost tender and then add
chopped peppers and apples.
Combine sugar, vinegar and celery seed. Pour liquid over mixture and
bring to a boil. Pack into jars leaving a 1/2” headspace. Check for air
bubbles. Process half pint or pint jars for 15 minutes in a boiling
water bath. Adjust time according to your altitude.
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Adventures in Self Reliance
Waxing Cheese Update
Posted: 14 Jan 2010 01:16 PM PST
Had to use some of the waxed cheese from storage the other day and thought I’d update the cheese waxing post. Here’s some thoughts on the waxing cheese experiment:
This was my first attempt at waxing cheese. It worked pretty well. To do it again, I’d skip the strings and just dip half the cheese block at a time. The strings made it too easy for air to get in. I might also get cheese wax if it were available somewhere (which it isn’t around here, but I could probably order some). Cheese wax has the advantage of being thicker and more flexible than parafin wax. After waxing my cheese I put it carefully in a small box so it would not get bumped which could break the more brittle (but less expensive and more readily available) parafin wax I had coated it with. I started with store brand mild cheddar cheese as I was told the cheese would age on the shelf. Here is the same cheese earlier today (approx 1 year + 3 months spent waxed in the non-climate-controlled food room):
It is still edible and did not go moldy on me. However, it aged more than a little. This stuff is so sharp I about can’t eat it. If you like super sharp cheese, this is the way to get it. I think the dog might get most of mine though. The cheese had gotten drier and more crumbly and liquid separated and was inside the wax so when I cut the cheese open quite a bit of liquid came out. You can kind of see the texture of the cheese in this next picture.
About 6 months ago I also purchased a block of Tillamook Colby cheese. I’m not a cheese expert, but colby is pretty darn mild. It was in the shrink wrap wrapper, so I put it right on the shelf as it was. (Sorry I didn’t get a picture of this before I opened it, I needed it for dinner the other night and didn’t want to hunt down my camera).
It “expired” last September.
This block was only about 6 months from purchase (why I did not sharpie the date on it when I bought it I do not know) and had been in my uncooled food room since it came home with me. The first thing I noticed was it had changed shape. It used to be squarish on the ends and it settled into a squatty loaf.
The second thing I noticed was that instead of having the wrapping tight against the cheese, there was “air” in the package. I’m assuming this was some kind of gasses released by the aging cheese because if it was air, the cheese would have molded long ago. When I got it opened I noticed some minor separation of something on the side of the cheese, but overall the cheese was still a good texture and easy to slice and work with.
It was still quite sharp. Not nearly as sharp as the year + old cheese, but borderline too sharp for just eating (at least for me). I did use it for our homemade mac n cheese and it worked out fine. I could taste the difference, but nobody else made any mention of it tasting bad (and believe me, my kids are not shy about telling me when they don’t like something). We’ll eat the rest of this loaf.
So now the moral of the story. Waxing cheese works. Buying Tillamook shrinkwrapped cheese and storing it on a shelf works. However, the cheese ages a lot faster than I thought it would. I’d only reasonably store the cheese I would use within 4-6 months for better flavor. Learning to make cheese would be a good thing.
Piparkakut - Finland
Makes many cookies
1 1/4 cups margarine
1/4 cups sugar
3 eggs
1 cup dark corn syrup
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
1 tablespoon grated orange rind
7 cups white flour
3 teaspoons baking soda
Boil the syrup and spices, add the margarine and beat
until the mixture is cool. Mix the soda in with part of the flour
and then combine with the syrup-margarine mixture.
In a separate bowl, beat together the eggs and sugar. Add
the whipped eggs and the rest of the flour.
Do not knead the final mixture. Cover the dough with plastic wrap
and leave overnight in a cool place.
Preheat oven to 400 F.
Roll out the dough, cut up into shapes with cookie cutters
and bake the cookies in the oven until golden brown (approximately
8 minutes).
This great group is owned by *~Tamara~*
To visit group on the web, go to:
http://groups.yahoo.com/group/world-recipe-fiesta/
>>>Today I bought a bunch of chicken breasts (not boneless skinless) at our grocery store for $1/lb. I am going to try my hand at canning them. I’ll have to figure out how to cook them enough to get the bones off, but not too much before canning.<<<
The batch I got were already boneless/skinless - It was easier, but I sure miss having the stock that I can can and use. I don’t really see any problems from them being cooked enough to easily separate from the bone.
I do however dice it before packing in jars. It isn’t stringy that way (my wife hates that stringiness) For us, the 1/2 pints work just great for soups, Chinese, etc.
This week the stores had spiral cut hams on sale - I’m going to be canning the 3 I got - but won’t be using their chemical laden seasoning pack though.
Hopefully next week will be another deer - for ‘tis the season...
I have read that during the Civil War, southerners boiled watermelon to
make “watermelon sugar”. I have spent a considerable amount of time
looking for information or a recipe, without success. I even
corresponded with a national marketing group for watermelon growers, and
they didn’t have any ideas. This coming summer I intend to do some
experimenting.
Bob Waldrop, Prairie Rose Permaculture, Oklahoma City
http://www.energyconservationinfo.org
Sugar from sugar beets
Posted by: “Phil”
Some months ago, I promised to let you all know how my efforts processing last summers crop of sugar beets went.
The biggest pot I had to cook down the pulp could hold 6 quarts. As I didn’t have a huge harvest of beets, I only had 2 pots worth of beets. The basic idea is to shred, chop, grate or in some other way reduce the beets to small pieces that you cook down in a bit of water. Once thoroughly cooked, strain off the pulp and discard, but reserve the juice which is where the sugar is. The first batch I processed according to the directions on Richters herb website. This calls for the use of calcium hydroxide and seltzer water to purify and separate the sugar. It didn’t work for me. I claim operator error. As I was busy around the house doing other things and should have been more attentive to things. Nothing separated out at all. After boiling things down, I ended up with a sweet sludge about the consistency of apple butter. I used it on toast, so not all was lost.
The second batch I decided after cooking down the pulp to just boil down the juice like one would maple sap. My 6qt pot full of ground beets yielded between 1/2 & 2/3 cup of very thick dark molasses. I may have made it too thick as it began to crystallize before I used it up. It definitely tasted like molasses, but had a very distinct beet flavor. Also cooking down the pulp and boiling the sap will fill your house with a strong beet smell. If you’re like me and not real fond of beets, this leaves us in a real predicament. I would really like to “grow” my own sugar, but can’t quite stand the beet taste. I ended up using the molasses in place of the sugar in a zucchini bread recipe and that did a relatively good job at masking the beet flavor. This is how I’ll likely use it in the future, for breads and other baking.
Some other additional notes; the first batch, I just scrubbed down the beets before shredding. The second batch I peeled the skin with a carrot peeler. This assured that all the soil and dirt was gone and wouldn’t end up in the bottom of the pan. The first batch I shredded/grated - lots of work. The second batch I ground in an old hand crank kitchen grinder - much easier. Also, after discussing it with others and some of you, I decided to taste one of my smaller beets (carrot size) raw. It tasted sweet while I chewed on it, but after I swallowed it down I was left with a very bitter aftertaste. So bitter that it felt like I had a sore throat. I can see why this wasn’t the first root crop that made it to the dinner table longer ago before they grew it for just the sugar. I didn’t eat half of that small beet.
I wished I had enough to try the Richter method again and watch it more closely this time, but that will have to wait until next fall. I’m curious if the purifying they claim takes place will leave me with a lighter colored sugar absent of the beet taste. Regardless of whether I’ll figure it out or not, I was satisfied enough that I will be planting more beets this next summer. My hope is to eventually not have to buy sugar.
ever learning, Philip
To visit your group on the web, go to:
http://groups.yahoo.com/group/Urban-Permaculture/
We strive to sell the highest quality open pollinated and heirloom seeds. Our chief concern is empowering you, the customer, to be able to grow your own vegetables year after year by being able to save your seed. Not growing GMO seed or hybrid vegetable seed allows you to keep the seed your plants create and know you’ll get the same vegetable every time. We value your input and comments and want to create a community of concerned citizens who care about the food they eat, the ground they grow their vegetables in, and the world in which we live. To protect your pollinators and bees, please limit or eliminate your pesticides use, they will thank you for it! Thank you again for purching such high quality heirloom seeds!
[has several varieties of grains for seed...granny]
[If we all think ‘summer’, it will come to us sooner...granny]
Watermelon Recipes
Including recipes for Watermelon Chiffon Pie, Watermelon Muffins, Strawberry Watermelon Slush, Frozen Watermelon, Wacky Watermelon Pie, Watermelon Compote, Watermelon Cooler, and Watermelon Sherbet
Title: Watermelon Chiffon Pie
2 c Watermelon, pureed
1/2 c Powdered sugar
2 tb Gelatin, unflavored
1/4 c Water, cold
1/2 c Water, boiling
1 tb Lemon juice
2 Egg white; stiffly
-beaten
1 c Whipping cream; whipped
1 Graham Cracker Crust
-(see recipe)
Whipped cream to garnish
-—————Graham Cracker Crust——————————————
24 Graham Cracker Squares
1/4 lb Butter or margarine
1/4 c Sugar
1/4 ts Cinnamon
Puree watermelon to measure 2 cups. Add powdered sugar. Set aside.
Soften unflavored gelatin in cold water. Add boiling water; stir to dissolve.Add lemon juice and pureed watermelon.
Refrigerate until mixture begins to thicken. Fold in egg whites and whipped topping.
Pour into pie shell and refrigerate until firm. Garnish with whipped topping.
Makes one 10-inch or two 8 inch pies.
For Graham Cracker Crust:
Thoroughly mix crust ingredients and pack into a ten inch pie pan. Try to get the crust thickness very even and not too thick.
Title: Watermelon Muffins
1 1/2 c Flour
2 ts Baking soda
1 ts Baking powder
1 pn Salt
1/8 ts Cinnamon
6 tb Butter; room temperature
2/3 c Sugar
2 Eggs
1/2 c Milk
1/2 c Watermelon juice
1/2 c Watermelon pulp
1/2 c Raisins
Sift flour, baking powder, baking soda, salt and cinnamon in large bowl.
Cream butter and sugar; add eggs. Whip in milk, juice, pulp and raisins.
Add wet mixture to dry ingredients; blend just to incorporate.
Fill greased muffin tins 2/3 full. Bake 25 minutes.
Transfer to wire rack; cool.
Title: Strawberry Watermelon Slush
1 pt Fresh strawberrys
2 c Watermelon [seeded, cubed]
1/3 c Sugar
1/3 c Vodka
1/4 c Lemon juice
2 c Ice cubes
Combine the strawberries, watermelon, sugar, vodka, and lemon juice in a blender, and blend well.
Gradually add the ice, blending until smooth..
Serve immediately
Title: Frozen Watermelon
1/2 c Water
1/2 c Sugar
3 c Watermelon Juice
2 ts Lemon juice
Cook water and sugar in a small saucepan over medium heat. Simmer 3 minutes. Remove from heat.
Add Watermelon and lemon juice; mix well.
Fill ice trays with mixture. Freeze until mushy. Place a wooden stick in each cube. Freeze until firm.
Title: Wacky Watermelon Pie
: Crust——
1 1/2 c low-fat graham cracker crumbs
1 TB oil
12 oz Cool Whip — thawed
3 oz watermelon gelatin powder
1/4 c water
2 c watermelon balls
Preheat oven to 350.
Combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes.
Combine whipped topping, watermelon gelatin powder, and water. Fold in the watermelon balls.
Spoon into prebaked crust. Chill for 2 hours.
Title: Watermelon Compote
6 c Watermelon balls
5 c Cubed fresh pineapple
1 1/2 c Green grapes
1 1/2 c Seedless red grapes
3/4 c Creme de cassis (black
-currant liqueur)
Combine the watermelon balls, pineapple, green grapes, and red grapes in a bowl; toss gently.
Add liqueur; toss gently to coat. Cover and chill.
Title: Watermelon Cooler
3 c watermelon
: Juice of 1/2 lemon
3 scoops lemon sherbet
Remove seeds from watermelon and slice into chunks. Place on cookie sheet and freeze.
When watermelon is totally frozen, put it in a blender. Add lemon juice and sherbet. Blend until smooth.
Pour into cups and enjoy.
Title: Watermelon Sherbet
5 c Watermelon; seeded cubed
3/4 c Sugar
1 tb Lemon juice
1 Envelope unflavored gelatin
1/4 c Water
12 oz Evaporated skimmed milk
Combine watermelon, sugar, and lemon juice; cover and chill 30 minutes.
Place watermelon mixture in container of an electric blender or food processor and process until smooth; set aside.
Sprinkle gelatin over water in a small sauxepan; let stand 1 minute. Cook over medium heat, stirring until gelatin dissolves; remove from heat.
Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer.
Freeze mixture according to manufactuer’s instructions.
http://www.angiesrealm.com/blueberries.html
Blueberry Recipes
Including recipes for Blueberry Cobbler, Blueberry Potato Salad, Blueberry Surprise, Duck with Blueberry Sauce, French Toast with Blueberries, Blueberry Oat Bars, Steak with Blueberry Sauce, and links to more blueberry recipes.
Title: Blueberry Cobbler
1 c Flour
1 c Sugar
1 ts Baking Powder
1 c Milk
1 ts Vanilla
1 Egg
1 Stick of butter
16 oz Blueberries
Melt butter in a 9x13 inch baking dish.
Mix together the flour, sugar, baking powder, milk, vanilla, and egg in a large mixing bowl; add to the baking dish with the melted butter.
Add the blueberries. Don’t mix them in; just add them.
Bake at 350 degrees for 30 to 40 minutes.
Title: Blueberry Potato Salad
1/4 c White Wine Vinegar
1 tb Olive Oil
1/2 ts Sugar
1/2 ts Salt
1/2 ts Dried Basil; Crushed
1/8 ts Black Pepper
4 c Potatoes; Cooked And Sliced
1 c Fresh Blueberries
1/2 c Cucumber; Diced
1/2 c Carrot; Shredded
2 tb Scallions; Chopped
2 tb Parsley; Chopped
Blend together well the vinegar, oil, sugar, salt, basil, and pepper.
Add the mixture to a large bowl; add the potatoes then mix well.
Stir in the blueberries, carrot and cucumber.
Sprinkle with the chopped scallions and parsley.
Title: Blueberry Surprise
2 c Blueberries
1/3 c Sugar
1 cn Crushed pineapple, undrained
1 pk White cake mix
1/2 c Chopped walnuts
3/4 c Butter — melted
Preheat oven to 350 degrees F.
Place the blueberries, sugar, pineapple, cake mix, and walnuts in a greased 9x13” pan.
Drizzle with the butter.
Bake for about an hour.
Title: Duck with Blueberry Sauce
2 Ducks, whole
Salt and pepper
SAUCE:
1 tb Butter
5 tb Sugar
2/3 c Wine vinegar
Juice of 4 oranges
1/3 c Chicken stock
1/4 c Blueberries
1 tb Cognac
Season ducks with salt and pepper and roast at 500F for 30 minutes. Reduce heat to 350F and roast 60-75 minutes, or until ducks are tender. Baste two or three times with pan drippings. Cool ducks 20 minutes then carve and arrange on a warm platter.
Heat butter and sugar until caramelized. Add vinegar, juice from the oranges and the stock. Stir until caramel is dissolved, then boil until reduced to a syrup. Add blueberries and cognac and spoon sauce over duck.
Title: French Toast with Fresh Blueberries
3 eggs
1 ts vanilla
: Cinnamon, to taste
2 TB butter
1 loaf white bread
: cut into 1-inch slices
2 c fresh blueberries
: Powdered sugar
: Maple syrup, warmed
In a shallow dish beat together the eggs, vanilla, and cinnamon.
In a non-stick skillet or griddle melt butter over moderate heat.
Dip bread slices into egg mixture and transfer to hot skillet and cook for 2-3 minutes per side until golden brown. Transfer French toast to a plate, sprinkle with blueberries and powdered sugar. Serve with warm maple syrup.
Yield: 4 servings.
-
Title: Blueberry Oat Bars
1 3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 1/2 c All-purpose flour
3/4 c Brown sugar, firmly packed
1/2 c Chopped nuts
1/2 ts Baking soda
1/2 ts Salt (optional)
3/4 c Margarine or butter; melted
2 c Fresh or frozen blueberries
1/2 c Granulated sugar
3 tb Water
2 tb Cornstarch
2 ts Lemon juice
Preheat oven to 350 degrees F. Grease an 11x7-inch glass baking dish.
Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes.
Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally.
Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.
Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture.
Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered.
NUTRITIONAL ANALYSIS per bar: * calories 272 * carbohydrates 37 g * protein 4 g * fat 12 g * calcium 24 mg * sodium 150 mg * cholesterol 0 mg * dietary fiber 2 g
Source: “Hurry, Let’s Eat!” Reprinted with permission from The Quaker Oats Company.
Title: Grilled Steak with Blueberry Sauce
2 1/2 c Fresh or frozen blueberries
1 sm Onion, chopped
1/4 c Molasses
1/4 c White wine vinegar
1/4 c Ketchup
3 tb Prepared mustard
1/2 ts Ground red pepper
4 T-bone (6 to 8 ounce) steaks
Combine the blueberries, onion, molasses, vinegar, ketchup, mustard, and pepper in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer, stirring often, for about 15 minutes. Cool for 10 minutes.
Process mixture in a blender until smooth, stopping once to scrape down sides. Keep warm.
Grill the steaks, without grill lid, over medium-high heat (350F to 400F) for 5 to 8 minutes on each side or to desired degree of doneness.
Serve with the blueberry sauce.
http://www.angiesrealm.com/pizza.html
Pizza Recipes
Recipes include Pop-Up Pizza, Vegetarian Pizza, Vegetarian Tomato-And-Onion Pizza, Peppy Pizza Pie, Deep Pan Pizza, Crazy Crust Pizza, Easy Pizza Sauce, Mushroom Turkey Swiss Cheese Pizza, Tex-Mex Pizza, Baboli Pizza Crust, Brown Rice Pizza Crust, and Easy Pizza Crust, plus links to lots more pizza recipes.
Title: Pop-Up Pizza
Filling
1 1/2 lb Hamburger
1 c Onion; chopped
1 c Green pepper; chopped
1 ea Garlic clove
1/2 t Oregano
1 ds Salt
1/2 c Water
1/8 t Hot pepper sauce
1 pk Spaghetti sauce mix (1.5oz)
Batter:
1 c Milk
1 T Oil
2 ea Eggs
1 c Flour
1/2 t Salt
Misc:
7 oz Jack/Mozz. cheese slices
1/2 c Parmesan cheese; grated
Pre-heat oven to 400f.
For the Filling:
In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce and sauce mix; simmer about 10 min stirring occassionally.
For the Batter:
In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth.
Assembly:
Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese.
Bake at 400 degrees F. for 25-30 min or until puffed and brown.
Store tomatoes with stems pointed down and they will stay fresher, longer.
Title: Vegetarian Pizza
Dough:
1 ea cake yeast
1 1/2 c lukewarm water
3 1/2 c whole wheat flour
1 t garlic powder
1 t salt
2 T oil
Cheeses:
8 oz Mozzarella, sliced
1/2 c Parmesan, grated
Sauce:
1 ea clove garlic minced
1/4 t basil
1 c mushrooms, sliced
1 T butter
2 T olive oil
1 ea bell pepper, chopped
1/2 c parsley, chopped
3 c plum tomatoes, chopped
1 t salt
For Dough:
In bowl, dissolve yeast in lukewarm water.
In another bowl, combine flour, garlic powder, and salt. Add dissolved yeast.
Knead dough on floured board or table for 5 mins. Add oil and form dough into a ball. Place in bowl (or basket!) Cover, keep warm about 2 hours until almost doubled.
For Sauce:
In pan, saute garlic, basil and mushrooms in butter and oil for 5 minutes. Add pepper, parsley and tomatoes. Stir in salt. Cover, cook over low flame for 45 min.
Preheat oven to 350, place dough on oiled pizza pan or cookie sheet, stretching into desired shape. Put cheese slices over dough, pour sauce over slices, sprinkle Parmesan cheese over sauce.
Bake for 1/2 hour; turn oven to low and bake for 15 minutes more.
Title: Vegetarian Tomato-And-Onion Pizza
1 lb Plum tomatoes
2 tb Olive oil
1 lb Onions; sliced
1 Garlic clove; minced
1/2 c Dry white wine
1 ts Rosemary
1 tb Olive puree
2 Pizza Crusts
1 ts Oregano
Preheat oven to 375F.
Wash tomatoes and cut off the stem ends. Cut into 1/3-inch lengthwise slices.
Heat oil in a non-stick saute pan and saute the onions over medium-high heat for about 5 minutes.
Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 minutes or till liquid is mostly absorbed. Stir in the olive puree.
Spread the onion-olive mixture over the pizza. Place the tomato slices on top and brush with remaining olive oil. Sprinkle with oregano and bake.
Makes 2 Pizzas.
Title: Peppy Pizza Pie
1 lb Lean Ground Beef
2 oz Pepperoni; Chopped
1/3 c Bread Crumbs; Dry
1 ea Egg; Lg
1/2 t Oregano Leaves
1/4 t Salt
8 oz Tomato Sauce; 1 Cn
8 oz Mushroom Stems Pieces; *
1/4 c Ripe Olives; Pitted, Sliced
1 c Mozzarella Cheese; Shredded
*Use 8-oz can of Mushroom Stems and Pieces that has been drained.
Heat the oven to 400 degrees F.
Mix ground beef, pepperoni, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce.
Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan.
Sprinkle the mushrooms and olives in the meat lined pan then pour the remaining tomato sauce over the vegetables.
Bake uncovered for 25 minutes.
Sprinkle the pie with the shredded cheese and bake an additional 5 minutes.
Cool for 5 minutes then cut into 6 wedges.
Note: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices.
Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired.
Title: Deep Pan Pizza
Crust:
1 c Warm tap water*
1 ts Active dry yeast
3 1/2 c Flour, divided
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Vegetable oil
Filling:
1 lb Sausage
1 cn Whole tomatos, drained and crushed
1 lb Mozzarella cheese, sliced
2 c Garlic cloves, peeled and minced
3 ts Dried oregano
3 ts Dried basil
4 tb Parmesan Cheese, grated
*110-115 degrees.
Pour the warm water into a large mixing bowl; add the yeast and stir.
Add 1 cup of flour, cornmeal, salt, and, vegetable oil. Mix well with a spoon.
Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.
Flour your hands and the work surface and knead the dough until no stickiness remains.
Place the dough in an oiled bowl and let rise, covered with a dish towel, in a warm place until doubled in bulk (about an hour).
Punch dough down and knead briefly.
Press dough evenly into an oiled 15-inch deep dish pizza pan
Set dough aside and allow to rise for 15 to 20 minutes before filling with pizza ingredients.
Preheat the oven to 500 degrees F.
While the dough is rising, prepare the filling.
Remove the casing from the sausage and cook until it is no longer pink in color; drain excess fat.
Drain and chop the tomatoes.
Lay the mozzarella over the crust; add the sausage and garlic. Top with the tomatoes. Sprinkle on the oregano, basil, and Parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
Serve immediately.
Title: Crazy Crust Pizza
1 1/2 lb Ground beef
1 c Green pepper, chopped
2 Cloves of garlic
1 c Flour
1/2 ts Oregano
1/2 ts Basil
1/4 ts Rosemary
1/2 ts Salt
1/4 ts Pepper
2 Eggs
2/3 c Milk
1 c Pizza sauce
1 Small onion, sliced thin
1 c Mushrooms, sliced
1 c Grated mozzarella cheese
Brown ground beef, green pepper, and garlic in a medium skillet; drain the grease and set aside.
Mix together the flour, oregano, basil, rosemary, salt, pepper, eggs, and milk and pour into a greased pizza pan; tilt the pan so batter evenly covers the bottom.
Add the pizza sauce and arrange the ground beef/green pepper mixture, onion, and mushrooms evenly over the sauce. Sprinkle with the mozzarella.
Bake at 425 degrees F. for 20 to 30 minutes or until cheese is bubbly.
Title: Easy Pizza Sauce
2 c Tomato sauce
1/2 c Tomato paste
1/2 ts Basil
1/2 ts Oregano
1/2 ts Garlic powder
1 ts Onion powder
Combine the tomato sauce, tomato paste, basil, oregano, garlic powder, and onion powder in a saucepan and simmer over low heat about 30 minutes.
Will keep in refrigerator for several weeks.
Title: Mushroom Turkey Swiss Cheese Pizza
4 oz Mushrooms, sliced
1 Garlic clove, minced
2 ts Olive oil
1 sm Pizza shell (6” round)
3 sl Turkey, thinly sliced
1 md Tomato, thinly sliced
Salt and ground pepper to taste
2 ts Basil, chopped
3 sl Swiss cheese thinly sliced
Preheat oven to 450’F.
Heat oil in a small skillet. Add mushroom and garlic and cook over high heat for 2 minutes; set aside.
Cover pizza shell with turkey slices; top with mushroom mixture and slices of tomato.
Sprinkle with salt, pepper, and basil. Top with the swiss cheese.
Bake 8-10 minutes or until the cheese is bubbly.
Serve immediately.
Title: Tex-Mex Pizza
1 Pizza dough, 12”
2 lg Tomatoes, diced
1 tb Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 c Cheddar cheese, shredded
2 tb Grated parmesan cheese
Salt and pepper to taste
1 Avocado, chopped
1/2 c Sour cream
1/4 c Fresh parsley, chopped
Spoon tomatoes over pizza dough, leaving a 1/2” border.
Top with jalapenos, onions, and garlic.
Sprinkle with cheddar and parmesan cheeses; season with salt and pepper to taste.
Bake in 500 degree oven for 10 to 15 minutes or until cheeses are bubbly.
Top with the avocado, a big dollop of sour cream and parsley.
Pass extra sour cream.
Title: Baboli Pizza Crust
1 pk Yeast
1/4 c Water; warm
6 tb Olive oil;+ extra for pan
6 c Flour
1/2 ts Salt
2 1/4 c Water; warm
Toppings:
4 tb Olive Oil
2 tb Water
Sea Salt or Kosher Salt
Pepper; ground
Chopped Rosemary and Thyme
Mix together the yeast and 1/4 cup warm water. Add the olive oil, flour, salt and water; let rise for 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Mix olive oil and water, brush tops with this mixture.
Sprinkle on top the sea salt, pepper, rosemary and thyme.
Let rise 50 to 60 minutes.
Bake at 350 degrees F. for 25 minutes.
Title: Brown Rice Pizza Crust
2 c Brown Rice, cooked
1 Egg, beaten
1/2 c Mozzarella Cheese
In a bowl, combine the rice, egg and cheese.
Press evenly into an oiled 12” pizza pan.
Add topping of your choosing.
Bake at 350 degrees F. for 12 to 20 minutes depending on the toppings.
Title: Easy Pizza Crust
1 tb Sugar
1 pk Dry yeast
1 c Warm water
3 c All-purpose flour, divided
1/4 ts Salt
1 ts Olive oil
Vegetable cooking spray
1 tb Cornmeal
*105 degrees F. to 115 degrees F.
Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes.
Stir in 2 3/4 cups flour, salt, and olive oil to form a soft dough.
Turn dough out onto lightly floured surface. Knead about 5 minutes or until dough is smooth. If dough sticks to hands just dust them with a little flour.
Place dough in a bowl coated with oil, turning dough to coat with the oil.
Cover and let rise in a warm place for about an hour or until dough is doubled in bulk.
Punch dough down, and divide in half.
Roll each half into a 12” circle on a lightly floured surface.
Grease two 12-inch pizza pans and sprinkle lighly with cornmeal.
Place dough on pans and spread evenly. Cover and let rise in a warm place for about 1/2 hour.
Top pizza dough with favorite toppings and bake according to recipe directions.
http://www.angiesrealm.com/cherries.html
Cherry Recipes
Including recipes for Black Cherry Dessert Cake, Cherry Muffins, Cherry Almond Glazed Pork, Cherry Almond Pie, Cherry Cobbler, Cherry Conserve, and Veal Cutlets with Cherry Sauce.
Title: Black Cherry Dessert Cake
3 Eggs
1 c Sugar
1 3/4 c Flour, all-purpose
1/8 ts Salt
2 ts Baking powder
2 tb Water
1/2 ts Vanilla
1/4 ts Almond extract
1 1/3 c Pitted Bing cherries,
-fresh or canned
1/4 c Chopped walnuts
Beat eggs until light; gradually add sugar; beat until lemon-colored. Add sifted dry ingredients. Add water, vanilla, and almond extract; mix well.
Pour into two prepared round layer pans. Drop cherries over batter (save some for garnish). Sprinkle with nuts.
Bake in moderate oven, 350 F. for about 30 minutes.
Serve slightly warm with sweetened whipped cream between layer and over top. Garnish with whole cherries.
Title: Cherry Muffins
2 c Sifted flour
4 ts Baking powder
3/4 c Sugar
1 ts Salt
1 c Frozen or canned blueberries
-(drained)
OR:
1 c Frozen or canned tart
-cherries (drained)
2 Eggs
1/2 c Melted butter
1 c Milk
-——— Cinnamon Sugar Topping -———
1/8 ts Cinnamon
1/2 c Sugar
Place paper cups in ungreased muffin tins.
Sift dry ingredients together in large bowl. Add blueberries or cherries to dry mix and mix until well coated. In a small bowl, beat eggs well. Add melted butter and milk. Quickly stir liquid mixture into dry mix. Do not overmix as overblending will cause a tough texture.
Fill muffin cups 3/4 full, and sprinkle lightly with cinnamon-sugar topping.
Bake at 400 degrees F. for 18 to 20 minutes or until nicely browned.
Title: Cherry Almond Glazed Pork
3 lb pork loin roast
12 oz Cherry preserves
2 tb Light corn syrup
1/4 c Red wine vinegar
1/4 ts Salt
1/4 ts Cinnamon; ground
1/4 ts Nutmeg; ground
1/4 ts Cloves; ground
3 tb Slivered almonds; toasted
Pepper; to taste
Salt; to taste
Rub the roast with a little salt and pepper. Place it on a rack, in a shallow baking pan.
Roast uncovered in a 325 degree oven for about 2 to 2 1/2 hours.
Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
Heat to boiling, stirring frequently. Reduce the heat and simmer 2 minutes more. Add toasted almonds. Keep the sauce warm.
When meat has roasted for the above time, spoon enough hot cherry sauce over the roast to glaze.
Return to the oven for about 30 minutes more, or till meat thermometer reads 170 degrees.
Baste roast with sauce several times during last 30 minutes
Serve remaining sauce with the roast.
Title: Cherry Almond Pie
FILLING:
1/4 c Sugar
4 tb Cornstarch
6 c Cherries,pitted
3 tb Almond flavored liqueur
1 ea 9” pie shell
COCONUT CRUMB TOPPING:
1 c Flour
1/2 c Sugar
1/3 c Butter
1/2 c Flaked coconut
Combine sugar and cornstarch in saucepan.Add cherries and liqueur.
Cook and stir over low heat until mixture thickens.
Spoon into baked pie shell.
For Coconut Crumb Topping:
Combine flour and sugar and cut in butter with pastry cutter,until texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2” of center.
Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.
Serves 8.
Title: Cherry Cobbler
2 c Cherries
1 c Flour
1 ts Baking powder
1 ts Salt
1 Egg
2/3 c Sugar
1/2 c Milk
1/4 c Butter or margarine
1/2 ts Vanilla
Place cherries in a greased, 8-inch square baking dish
Mix flour, baking powder, and salt in a large bowl.
Mix the egg, sugar, milk, shortening, and vanilla in a blender for 60-90 seconds:
Pour the blender mixture into the flour mixture and stir lightly.
Pour this batter over the cherries in the baking dish, spreading batter to edges of dish.
Bake for 30-35 minutes at 350 degrees F.
Cobbler is done when batter is lightly browned and toothpick inserted into center of batter comes out clean.
Title: Cherry Conserve
5 lb Bing cherries
1 Orange
Juice of 1 lemon
4 c Sugar (2 lbs.)
1 c Chopped almonds or pecans
1 c Seedless raisins
Wash and pit cherries; wash, thinly slice and seed the orange.
Put cherries and orange slices into a preserving kettle and add the lemon juice and sugar.
Cook the mixture, uncovered, about 45 minutes, stirring frequently until it is thick and transparent. Remove from the stove. Skim off the foam with a metal spoon; then add the nuts and the raisins and cook another 10 minutes.
Ladle into hot, sterilized jars and seal immediately.
Title: Veal Cutlets with Cherry Sauce
4 ea Veal cutlets; lean *
1 tb Vegetable oil
1/2 ts Salt
1/8 ts Pepper; white
1/4 c Red wine
2 tb Evaporated milk
16 oz Cherries;tart, canned, drained
1 x Parsley
* About 6 oz each.
Pat cutlets dry with paper towels.
Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm.
Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings.
Return cutlets to sauce and reheat, but DO NOT boil.
Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley.
bpb
http://www.angiesrealm.com/apple-recipes.html
Apple Recipes
Assorted apple recipes including Junior Apple Crisp, Apple Cobbler with Vanilla Ice Cream, Ozark Apple Pie, Pumpkin-Apple Pie, Apple-Cinnamon-Whole-Wheat-Oatmeal Bread, Old Fashioned Apple-Blueberry Cake, and Deep Dish Apple Cobbler, plus links to even more apple recipes
Title: Junior Apple Crisp
2 Apples
1 tb Flour
1 Heaping tablespoon brown
-sugar
1 ts Ground cinnamon
-Dash of salt
3 ts Water
1 tb Butter or margarine, cut in small pieces
Try this with vanilla ice cream, vanilla yogurt, fresh cream or half and-half.
Peel and core apples, then slice them directly onto toaster-oven baking tray or cookie sheet.
In small bowl blend flour, brown sugar, cinnamon and salt.
Scatter flour mixture over apples.
Sprinkle water over all ingredients (use more water than called for if apples are not very juicy); space out pieces of butter over top.
Place tray in toaster oven and set at 375 F. Bake 30 minutes.
Makes two servings.
This apple recipe contains (without topping):
calories 171, protein 0.87 grams, fat 6.4 grams, cholesterol 15.5 mg, fiber 3.1 grams, sodium 106 mg.
From the files of Al Rice, North Pole Alaska.
Feb 1994
Title: Apple Cobbler with Vanilla Ice Cream
4 apples, sliced
1/4 c sugar
1 pn salt
1/2 c cold butter, cut
-into small pieces
3/4 c flour
1/2 c Light brown sugar
1 pt Vanilla ice cream
Preheat oven to 350F.
Toss apples, sugar and salt together.
Divide equally among 4 individual oven proof bowls.
Combine butter and flour with fingertips until mixture is crumbly and has the texture of oatmeal.
Add brown sugar, allowing lumps to remain in mixture.
Distribute evenly over apples.
Bake 30 minutes. Serve warm or cold with vanilla ice cream.
Title: Ozark Apple Pie
1 Egg
3/4 c Sugar
1/2 c Flour
1/4 ts Salt
1 1/2 ts Baking Powder
1/2 ts Cinnamon
1/2 ts Nutmeg
1 c Apples — chopped
Cream egg and sugar until light.
Mix together the flour, salt, baking powder, cinnamon and nutmeg.
Stir in the apples.
Spread in a 9” greased pie pan. Bake at 350 degrees for 30 minutes.
Serve warm with ice cream or whipped topping.
Apple Recipes Tip: To freeze apple pie filling, slice the apples and toss them with brown sugar and cornstarch. Place in a large plastic bag and place the bag in a pie pan. Push the apple mixture down so it spreads out and covers the bottom of the pie pan. Place the pie pan in the freezer; when mixture is frozen, remove the pie pan. When you want to use the apple pie filling, just slip the entire pie-shaped thing into a pie crust, add apple pie spice at this time since they lose their flavor when frozen. Add a top crust and bake as usual.
Title: Pumpkin-Apple Pie
1/3 c Brown Sugar; Firmly Packed
1 tb Cornstarch
1/2 ts Cinnamon; Ground
1/4 ts Salt
1/3 c Water
2 tb Butter Or Regular Margarine
3 c Apple; Pared, Thinly Sliced
1 ea Egg; Lg
1/3 c Sugar; Granulated
3/4 c Pumpkin; Mashed, Canned
1/2 ts Cinnamon; Ground
1/4 ts Ginger; Ground
1/8 ts Clove; Ground
1/4 ts Salt
3/4 c Evaporated Milk
1 ea Unbaked 9-inch Pie Shell
Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of salt in a 2-quart saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil.
Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside.
Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture.
Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack.
Apple Recipes Tip: For the best apple pie recipes ever always use brown sugar. If you need to quickly soften hard brown sugar, add a slice of apple to the sugar and microwave for about 15 seconds. To keep brown sugar from hardening, keep an apple slice in the bag (if your brown sugar is already hard and you don’t own a microwave, just use your cheese grater to grate the amount of brown sugar needed for the recipe.
Title: Apple-Cinnamon-Whole-Wheat-Oatmeal Bread
1 1/3 c Apple juice
2 ts Orange juice concentrate
1 ts Honey
1 1/2 ts Salt
1/2 ts Cinnamon
1/3 c Diced apple
1/4 c Wheat gluten
3 1/4 c Whole-wheat flour
1/2 c Quick-cooking oats
3 ts Yeast
Mix in the order recommended by your breadmaker. This uses the powdered-milk white/wheat setting on the Black & Decker. This makes a good-sized loaf, and it has a lovely aroma. The apple pieces are indistinguishable at the end (the bread maker must blend them up).
Title: Old Fashioned Apple-Blueberry Cake
1/2 c Unsalted butter
1/4 c Wipping cream
1 1/4 c Sugar
2 ts Baking powder
1 ts Salt
2 c Granny Smith apples,peel
Cored and coarsley chopped
2 c Frozen bueberries
3 Eggs
2 1/3 c Flour
Heat oven to 350 F.
In 1 quart saucepan, melt butter and cream over low heat, stirring occasionally, and set aside. In large mixing bowl, combine sugar and eggs. beat with electric mixer on medium speed, scraping bowl often until well mixed.
Add butter mixutre, flour, baking powder and salt. Continue beating, scraping bowl often until smooth.
By hand,stir in apples and blueberries. Spread into greased and floured 13x9” baking pan.
Bake 45-55 minutes or until wooden pick inserted in center comes out clean. Serve warm with sweetened whipping cream. Yield:15 servings.
Title: Deep Dish Apple Cobbler
5 lg Granny smith apples, sliced thinly
2 tb Sugar
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
2 ts Lemon juice
2 lg Eggs
1 c Sugar
2 tb Butter or margarine, melted
1 ts Vanilla extract
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
Combine apples, sugar, cinnamon, nutmeg, and lemon juice in a large bowl, stirring to evenly coat apple slices; pour into a lightly greased 8-inch square baking dish.
Beat eggs and sugar at medium speed with an electric mixer until blended.
Add butter and vanilla extract, beating until smooth.
Combine the flour, baking powder, and salt; fold into egg mixture. Spread over apple slices.
Bake at 350 degrees F. for 30 minutes or until lightly browned.
Serve with whipped cream or vanilla ice cream.
http://www.angiesrealm.com/crackers.html
Cracker Recipes
Recipes to make yummy homemade crackers including Cheddar-cornmeal Crackers, Sesame Water Crackers, Cream of Rice Crackers, Parmesan Crackers, Soda Crackers, Banana Crackers, Digestive Biscuits, and Coffee Crackers.
Title: Cheddar-cornmeal Crackers
2 c Shredded cheddar cheese
6 tb Unsalted butter
3/4 c All-purpose flour
1/2 c Cornmeal
1/2 ts Ground cumin
1/4 ts Cayenne pepper
1/4 ts Salt
Adjust oven rack to middle position. Preheat oven to 350 degrees
In a food processor fitted with the metal blade, blend together the cheese and butter.
Add the flour, cornmeal, cumin, cayenne and salt; process until the dough forms a ball.
Divide the dough in half and roll each into 1-1/2 inch diameter cylinder.
Wrap in plastic wrap and refrigerate until completely chilled, several hours or overnight.
Cut the dough into rounds 1/8 inch thick and place on baking sheets.
Bake in a preheated 350 degree oven 10 minutes, or until lightly browned around the edges. Immediately remove the crackers from the baking sheets and cool on wire racks.
Store in airtight containers.
Title: Sesame Water Crackers
2 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
2/3 c Warm water
1/3 c Vegetable oil
1 Egg white blended with 2 Tbs
-water
6 tb Sesame seed
These crackers are excellent served with salad, soup, cheese or spreads. Makes about 4 dozen
Preheat oven to 400 F.
Lightly grease two 14x17-inch baking sheets.
Combine flour, baking powder and salt in large bowl. Stir in water and oil, mixing until smooth dough forms. Halve dough.
Flatten 1 piece into large square directly on 1 prepared sheet.
Cut into 2 3/4 x 3 1/4-inch pieces, leaving in place on baking sheet. Pierce all over with fork. Brush generously with egg white mixture. Sprinkle with half of sesame seeds.
Repeat with remaining half of dough.
Bake until crackers are dry and golden, 10 to 12 minutes.
Cool on racks. Store crackers in airtight container.
Title: Cream of Rice Crackers
1 1/2 c Cream of rice, regular or
Quick cooking*
1 c All-purpose flour
1/4 c Sugar
1/2 ts Salt
4 tb (1/2 stick) butter or
Margarine, softened
2/3 c Milk
“If you have a food mill, make your own cream of rice by grinding whole rice to a medium coarsness. The difference in taste between this and the commercial cereals is as marked as that between ordinary and freshly ground coffee.
Preheat the oven to 325~ F.
In a large bowl or in the food processor, combine the cream of rice, flour, sugar, and salt. Cut in the butter until the mixture resembles coarse meal. Slowly blend in enough of the milk to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. With a sharp knife, cut the dough into 2-inch shapes.
Place the crackers on an ungreased baking sheet and prick each one all the way through in 2 or 3 places with the tines of a fork.
Bake for 20 to 25 minutes, or until light golden brown.
Cool on a rack.
Yield: 85-95.
VARIATIONS: Substituting half-and-half or cream for the milk will result in a richer cracker.
For a different taste, substitute cream of wheat or cream of rye cereals for the cream of rice.
Title: Parmesan Crackers
8 tb (1 stick) butter or
Margarine, softened
2 c All-purpose flour
1 1/2 c (about 8 ounces) finely
Grated Parmesan cheese
1 Egg yolk
1/2 c Water
Preheat oven to 350 degrees F.
In a large bowl or in the food processor, cut the butter into the flour until the mixture resembles coarse meal. Add the cheese and egg yolk and mix well. Add enough of the water to form a dough that will hold together in a cohesive ball.
The texture will be somewhat crumbly, but the dough will hold together when pressed.
Divide the dough into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll each into a rectangle about 1/4 inch thick. Cut out individual crackers about 2 inches across with a cookie cutter or sharp knife and arrange them on an ungreased baking sheet. Prick each cracker 2 or 3 times with the tines of a fork.
Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes, or until medium brown. Cool the crackers on a rack.
Yield: 40-50.
Title: Soda Crackers
4 c flour
1 ts baking powder
3/4 c shortening
1 1/3 c milk
salt to taste
Mix flour, baking powder and shortening; add milk an blend well.
Form a ball of dough and cut into four pieces.
Roll dough out very thin.
Cut with a cookie cutter or the top of a glass (wet the glass first).
Place on cookie sheet. Prick with a fork 4-5 times and sprinkle with salt.
Bake at 375 degrees 8 to 10 minutes or until golden (watch crackers carefully so they don’t burn).
Title: Banana Crackers
2 c All-purpose flour
1/4 ts Salt
1/8 ts Baking soda
6 tb butter or margarine, softened
2/3 c Mashed banana (1 large)
2 tb Honey
2 tb Warm water
Preheat oven to 350 degrees F.
Combine the flour, salt, and baking soda in a large bowl; cut in the butter until the mixture resembles coarse meal. Add the banana and blend well.
In a separate bowl, dissolve the honey in the warm water.
Slowly add the honey/water to the flour/banana mixture and blend to form a dough that will hold together in a ball.
Divide the dough into 2 equal portions and roll the dough thinly.
Cut into circles using a cookie cutter.
Arrange crackers on a lightly greased cookie sheet.
Prick each cracker in 2 or 3 places with the tines of a fork.
Bake for 15 to 20 minutes, turning over once during baking. These crackers should be medium brown.
Cool on a rack.
Title: Digestive Biscuits
1 c Butter
4 c Whole wheat flour
1 c Dark brown sugar
1 ts Baking soda
1 ts Cream of tartar
1 Egg, lightly beaten
1/2 c hot water
Preheat oven to 350 degrees F.
Cut butter into flour until mixture resembles coarse meal.
Add sugar, baking soda, cream of tartar, egg, and enough water to make dough into pastry-type consistency.
Roll dough out on a floured surface until very thin
Cut into whatever sizes and shapes you prefer.
Bake on ungreased cookie sheets about 15 minutes or until golden brown.
Cool crackers on wire rack.
Title: Coffee Crackers
3/4 c All-purpose flour
3/4 c Oat flour
1/4 c Sugar
4 tb butter or margarine, softened
1/3 c Strong brewed coffee, cooled
Preheat the oven to 325~F.
Mix the flours and sugar together in a large bowl; cut in the butter until the mixture resembles coarse meal.
Add the strong coffee and blend to form a dough that will hold together in a ball.
Divide the dough in half and roll out to about 1/8” thickness.
Cut crackers into shapes using a cookie cutter.
Place the crackers on a lightly greased cookie sheet; prick crackers with a fork.
Bake for 12 to 15 minutes or until the crackers are nicely browned; cool on wire rack.
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